This sweet and creamy soup will satisfy your craving for summertime flavors and warm your belly on these cooler evenings.
Corn Bisque
Author: Haggen Northwest Fresh
Serves: 4-6
Ingredients
- 3 Tbsp olive oil
- 1 potato, peeled and cubed
- 1 small onion, chopped
- 1 jalapeño, diced
- 2 cloves garlic, chopped
- 4 ears corn, husked and kernels cut from cob
- 2 Tbsp fresh thyme
- 1 tsp smoked paprika
- 1 tsp cumin
- 4 cups vegetable stock
- ½ cup cream
- Salt and freshly ground pepper to taste
- Garnish: thinly sliced scallions, fresh parsley, radishes and diced bacon
Instructions
- Heat oil in skillet over medium heat. Cook potato, onion, jalapeño and garlic until vegetables begin to soften, about 4 to 6 minutes. Add the corn, thyme, paprika and cumin. Cook until corn is tender, about 2 minutes. Add in the vegetable stock and cream. Bring to a boil and simmer for about 10 minutes. Transfer half the mixture to a food processor and purée until smooth. Return to pot and season with salt and pepper.
Leave a Reply